Today I'm sharing my Vegan Red Velvet Cupcakes, well they are actually more of a rose-pinkish color. So in lieu of why I made them, I'll call them Rose Velvet Cupcakes. Find out why and get the recipe!..

The Yumminess. Moist pinkish-bronzed cake is speckled with hints of strawberry and sweet red beet - a few sneaky chia seeds mingle with the swirls of red and pink. Each cupcake is topped with dreamy, creamy vegan coconut cream cheese frosting - in a simple light swirl, an abstract rose-ish design, and finally, a pinch of freshly grated beets.

As you slice (or bite) into each cupcake those magenta beets will bleed into the pure cream frosting - creating an oh-so-pretty pink tie-dye color.

Berry-Lovers. Beet-Haters. If you hate beets (I know some people do) you can absolutely use all berries in this recipe instead. However, I do love the moisture and texture that the very fine beets add. And really, they don't taste like "beets" in the cupcakes! Think of these as the beet version of carrot cake.

Healthier cupcakes. And though these cupcakes look quite decadent they are studded with healthy ingredients to make you feel a little bit better about devouring one. Chia seeds are super rich in omega-3 fatty acids and fiber, those beets and berries add fiber and nutrients and I used whole wheat pastry flour instead of refined white flour.

Titanic Cupcakes. Yes OK, these moist "my heart will beet on." "Jack and Rose Velvet" cupcakes are to celebrate my favorite movie. Titanic! And the 3D re-release (that I will be lined up to see this weekend.) Anyone seen it yet?

My Rose Red Velvet Cupcakes are not the typical deep red color. They are more of a rosy pink color - those speckled bits of beet, berries and chia seeds help to keep the cupcakes moist. So grab your cupcake tin and blast some Celine Dion as you twirl around in the kitchen baking these heart-fluttering cupcakes. And share them with someone you love!..

note: these are not super poofy cupcakes. If you'd like to add more poof - you can add in some Ener-G egg replacer.

Cream Cheese Frosting

10 ounces vegan cream cheese (I used Follow Your Heart brand since it has of coconut oil in it)
4 cups powdered sugar
3/4 cup virgin coconut oil (you can use refined or unrefined*)
dash of salt (about 1/8 tsp)
1 tsp vanilla or coconut extract (optional)
Frosting notes:* Unrefined coconut oil has a much stronger coconut aroma - while refined coconut oil has a very subtle coconut aroma
* For a thicker/sweeter frosting - add another cup of sugar
* You could also make this frosting using vegan butter, just omit the added salt. Withe vegan butter, the color will not be as white.
frosting amount - this recipe make more than enough frosting - if you like "extra frosting and don't mind using up the leftovers, follow recipe as shown - if you don't want leftovers, I'd suggest halving this recipe.

Directions:

1. Preheat oven to 350 degrees and line muffin tins.
2. Combine all the dry ingredients in a large mixing bowl.
3. Stir in the wet. You can beat on a low speed with a mixer if you'd like - but not required. Fold in by hand the strawberries and beets.
4. Spoon batter into cupcake tins.
5. Bake at 350 degrees for about 18-20 minutes.
6. Allow cupcakes to cool at least and hour before frosting.
7. While the cupcakes are baking you can whip up the frosting. Simply place all ingredients in a large mixing bowl and blend with mixer until smooth and creamy. The frosting will stiffen up quite a bit in the fridge. Place in fridge to chill at least an hour (maybe longer) before adding to cupcakes. You can place in the freezer to speed up the firming process.

Frost cupcakes and serve. Store leftover frosting and cupcakes in fridge. I like to frost each cupcake right before eating - the leftover frosting and cakes will keep in the fridge for a few days.

Vegan Red Velvet Cupcakes. Rose Velvet, actually.

Today I'm sharing my Vegan Red Velvet Cupcakes, well they are actually more of a rose-pinkish color. So in lieu of why I made them, I'll call them Rose Velvet Cupcakes. Find out why and get the recipe!..

The Yumminess. Moist pinkish-bronzed cake is speckled with hints of strawberry and sweet red beet - a few sneaky chia seeds mingle with the swirls of red and pink. Each cupcake is topped with dreamy, creamy vegan coconut cream cheese frosting - in a simple light swirl, an abstract rose-ish design, and finally, a pinch of freshly grated beets.

As you slice (or bite) into each cupcake those magenta beets will bleed into the pure cream frosting - creating an oh-so-pretty pink tie-dye color.

Berry-Lovers. Beet-Haters. If you hate beets (I know some people do) you can absolutely use all berries in this recipe instead. However, I do love the moisture and texture that the very fine beets add. And really, they don't taste like "beets" in the cupcakes! Think of these as the beet version of carrot cake.

Healthier cupcakes. And though these cupcakes look quite decadent they are studded with healthy ingredients to make you feel a little bit better about devouring one. Chia seeds are super rich in omega-3 fatty acids and fiber, those beets and berries add fiber and nutrients and I used whole wheat pastry flour instead of refined white flour.

Titanic Cupcakes. Yes OK, these moist "my heart will beet on." "Jack and Rose Velvet" cupcakes are to celebrate my favorite movie. Titanic! And the 3D re-release (that I will be lined up to see this weekend.) Anyone seen it yet?

My Rose Red Velvet Cupcakes are not the typical deep red color. They are more of a rosy pink color - those speckled bits of beet, berries and chia seeds help to keep the cupcakes moist. So grab your cupcake tin and blast some Celine Dion as you twirl around in the kitchen baking these heart-fluttering cupcakes. And share them with someone you love!..

note: these are not super poofy cupcakes. If you'd like to add more poof - you can add in some Ener-G egg replacer.

Cream Cheese Frosting

10 ounces vegan cream cheese (I used Follow Your Heart brand since it has of coconut oil in it)
4 cups powdered sugar
3/4 cup virgin coconut oil (you can use refined or unrefined*)
dash of salt (about 1/8 tsp)
1 tsp vanilla or coconut extract (optional)
Frosting notes:* Unrefined coconut oil has a much stronger coconut aroma - while refined coconut oil has a very subtle coconut aroma
* For a thicker/sweeter frosting - add another cup of sugar
* You could also make this frosting using vegan butter, just omit the added salt. Withe vegan butter, the color will not be as white.
frosting amount - this recipe make more than enough frosting - if you like "extra frosting and don't mind using up the leftovers, follow recipe as shown - if you don't want leftovers, I'd suggest halving this recipe.

Directions:

1. Preheat oven to 350 degrees and line muffin tins.
2. Combine all the dry ingredients in a large mixing bowl.
3. Stir in the wet. You can beat on a low speed with a mixer if you'd like - but not required. Fold in by hand the strawberries and beets.
4. Spoon batter into cupcake tins.
5. Bake at 350 degrees for about 18-20 minutes.
6. Allow cupcakes to cool at least and hour before frosting.
7. While the cupcakes are baking you can whip up the frosting. Simply place all ingredients in a large mixing bowl and blend with mixer until smooth and creamy. The frosting will stiffen up quite a bit in the fridge. Place in fridge to chill at least an hour (maybe longer) before adding to cupcakes. You can place in the freezer to speed up the firming process.

Frost cupcakes and serve. Store leftover frosting and cupcakes in fridge. I like to frost each cupcake right before eating - the leftover frosting and cakes will keep in the fridge for a few days.